Directions:
- Rinse burghul several times and then soak in cold water for about twenty minutes.
- Chop the tomatoes (small dice).
- Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
- Put the burghul in a sieve to drain.
- Trim the spring onions, and chop them into 1/4 lengths.
- Put the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
- Taste for seasoning. If too dry, you can add additional lemon juice.
- Toss well. Tabouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
- Serve with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 975.4 Kcal (4084 kJ) | ||
| Calories from fat | 350.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.97g | 60% | |
|---|---|---|---|
| Cholesterol | 65mg | 22% | |
| Sodium | 40.11mg | 2% | |
| Potassium | 644.45mg | 14% | |
| Total Carbs | 132.62g | 44% | |
| Sugars | 108.6g | 434% | |
| Dietary Fiber | 5.48g | 22% | |
| Protein | 22.3g | 45% | |
| Vitamin C | 95.3mg | 159% | |
| Vitamin A | 2.5mg | 83% | |
| Iron | 180.3mg | 1002% | |
| Calcium | 841.9mg | 84% | |
| Amount Per 100 g | |||
| Calories | 403.79 Kcal (1691 kJ) | ||
| Calories from fat | 145.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 60% | |
|---|---|---|---|
| Cholesterol | 26.91mg | 22% | |
| Sodium | 16.61mg | 2% | |
| Potassium | 266.78mg | 14% | |
| Total Carbs | 54.9g | 44% | |
| Sugars | 44.96g | 434% | |
| Dietary Fiber | 2.27g | 22% | |
| Protein | 9.23g | 45% | |
| Vitamin C | 39.5mg | 159% | |
| Vitamin A | 1mg | 83% | |
| Iron | 74.6mg | 1002% | |
| Calcium | 348.5mg | 84% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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